April 8, 2021
It is with great sadness we announce the death of Chef Matt Prentice who succumbed after a brief non-Covid related illness.
While best known for his cooking and restaurant expertise, Prentice was generous to many charities. He worked closely with the Reverend Faith Fowler and Cass Community Social Services (CCSS), a Detroit-based nonprofit that provides housing, food, health services and job training, and under his direction, the kitchen he created there serves more 700,000 meals per year. He continued the partnership until his death.
Prentice was a passionate, generous and creative force whose love of service was made evident by the kitchens he created and the beautiful food he so lovingly prepared.
A Detroit native, Prentice attended the legendary Culinary Institute of America and made a name for himself at the helm of some of the area’s finest eateries including Coach Insignia, Northern Lakes Seafood, Shiraz, Morels, Duet, No. VI Chophouse, Plaza Deli and countless others.
In addition, Prentice, who eschewed the title “chef” and instead referred to himself a cook, helped jump-start the career of many well-known chefs in the area, including Chef James Rigato of Mable Gray and Chef Eric Ward of Joe Muer’s Seafood.
“Matt taught our staff to cook from scratch. He taught me how to recognize hospitality and practice generosity,” says Rev. Fowler. “We are heartbroken by this news and we will always be grateful to Matt for his friendship and talents.”
“There is an enormous empty spot at Three Cats. Matt was a big man with an enormous heart, a loud laugh and a generous spirit. He was a wonderful teacher, a great mentor and an unbelievable cook. All of us at Three Cats thank him and are proud to be a Matt Prentice restaurant. We will always serve his favorite recipes and there will always be mushrooms on the menu.” says Mary Liz Curtin, who had the foresight and good fortune to partner with him in early 2019 to create Three Cats, a successful Michigan-centric dining venue.